CANDY CORN COOKIES/ Goodbye Summer



Aren't we all sad to see summer end? A few weeks ago we said goodbye to the fun associated with summer: extended daylight, swimming at the pool, boogie boarding at the beach, summer carnivals, BBQs, fireworks, picnics and outdoor concerts, wearing shorts, golfing, eating salt water taffy and cotton candy, corn-on-the-cob, etc. For me, I'm always sad to see the end of baseball season for my beloved Nats.

The arrival of autumn is signaled by those little pods of energy, their backpacks filled with sharpened pencils, blank notebooks and brand new lunch boxes, hopping on yellow school buses as they head back to school for another year. The calendar says autumn but in mid-October with summer temps in the 80's, it still feels like August in Northern Virginia. Although, the meteorologists forecast fall temps to finally arrive early next week. Costume parties, Halloween treats and Thanksgiving cannot be far behind. It's the time of year too when there is the emergence of that ever popular autumn treat … Candy Corn.


It's an annual tradition with the cookiers (a/k/a cookie decorators) as soon as the calendar turns to September. In an attempt to create a unique Candy Corn cookie design, I skipped the traditional orange, yellow and white color combo and opted for an airbrushed, ombre design. An ombre cookie has been on my 'to decorate' list for awhile and yellow seemed a good choice for an autumn cookie. To add more autumn-ness to this cookie, I airbrushed fall leaves in sheeny pearl.


Candy Corn Cookies
Candy Corn Shortbread Cookies
Royal Icing for outlining and flooding tinted Dark Yellow with AmeriColor Lemon Yellow and AmeriColor Egg Yellow
Royal Icing for outlining and flooding tinted Medium Yellow with AmeriColor Lemon Yellow and AmeriColor Egg Yellow
Royal Icing for outlining and flooding tinted Light Yellow with AmeriColor Lemon Yellow and AmeriColor Egg Yellow
Disposable piping bags & couplers
Squeeze bottles
AmeriColor Food Decorating Pen (Black)
Wilton Decorating Tip #2
Wilton Pearl Color Mist
Fall Leaves Stencil

Draw two lines on cookie with a yellow food decorating pen.
Outline and flood bottom of cookie with #2 tip in dark yellow icing.

Outline and flood middle of cookie with #2 tip in medium yellow icing.

Outline and flood top of cookie with #2 tip in light yellow icing. Let dry overnight.

Place stencil on the cookie. Spray with pearl airbrush color. Gently lift stencil. 

Let dry 30 minutes.




MORE COOKIE DESIGNS

CANDY CORN COOKIES

STENCILED APPLE COOKIES 

PINK PUMPKIN COOKIES

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DIAMOND COOKIES/ New Traditions



It seems the day of church weddings have given way to garden nuptials in tranquil, countryside settings. The exchange of vows under a birch tree with grass beneath ones feet and guitar trio to serenade is today's romantic setting. Every generation creates their own traditions to make their special day a unique and memorable event. Attendants and groomsmen dance and entertain as they make their entrance into the reception. Head tables have been replaced with heart-shaped, sweetheart tables. Champagne toasts by the best man often extends to the maid of honor and other attendants as they delight guests with humorous stories from the couple's past, careful not to divulge too much. Three-tier wedding cake has given way to cupcakes and other sweet treats. Although, the traditions of libations, music, dancing and merriment still abound. Most importantly, gathering with loved ones to share the big day is priority one.

These Diamond Cookies were decorated to mimic the trio of colors at a recent wedding.


Diamond Cookies
Diamond Shortbread Cookies
Royal Icing for outlining and flooding tinted Gray with AmeriColor Super Black
Royal Icing for outlining and flooding tinted White with AmeriColor Super White
Royal Icing for detail tinted Dark Teal with AmeriColor Sky Blue and AmeriColor Lemon Yellow
Royal Icing for detail tinted Navy Blue with AmeriColor Royal Blue, AmeriColor Violet and AmeriColor Super Black
Royal Icing for detail tinted Hot Pink with AmeriColor Electric Pink
Disposable piping bags & couplers
Squeeze bottles
Wilton Decorating Tip #3
Wilton Star Tip #16, #18, #24
Harlequin Stencil
Contemporary Hearts Cookie Stencils
AmeriColor Pearl Sheen Airbrush Color
Airbrush Kit or Wilton Pearl Color Mist

Outline cookie with #3 tip in gray icing
Flood cookie with gray icing. Let dry overnight.

Place stencil on the cookie. Spray with pearl airbrush color. Gently lift stencil.

Let dry 30 minutes.

Pipe lines with #3 tip in gray and white icing.

Pipe roses with #18 tip in teal. Pipe small flowers with tips #24 and #16 in pink and navy.
Let dry overnight.

Pipe some cookies in white icing.




 MORE COOKIE DESIGNS




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RUSTIC AUTUMN CAKE/ Audible



This was to be a Summer Pastel Watercolor Cake but turned into a Rustic Autumn Cake. Why rustic? The colors muddled together taking them from pastels to muted hues. Also, the frosting began to crust over before I finished smoothing it. The result is cool in that the frosting looks like paper yet the taste is still the same. I used my favorite go-to vanilla cake recipe from the vintage Betty Crocker Cookbook and my Creamy Buttercream Frosting. I jazzed up the middle layers of frosting with raspberry jam adding another layer of flavor to the cake. The base color is pale pink and dollops of green, yellow and medium pink were applied to the sides to create a smeared effect.

Vanilla Three-Layer Cake
2¼ cups Softasilk Cake Flour (or 2-1/8 cup Flour), sifted
1½ cups Sugar
3 tsp Baking Powder
1 tsp Salt
2/3 cup Crisco Shortening
1 cup Milk
1½ tsp Vanilla
3 Eggs

Grease and flour three 7-inch cake pans.
Mix Flour, Sugar, Baking Powder and Salt. Add Shortening. Add a little over half of Milk to the dry ingredients. 
Add Vanilla. Add remaining Milk and Eggs. Mix well. Pour into baking pans.
Bake 25-30 minutes at 350 until cake tester comes out clean.
[This is the Rich Golden Cake recipe from the 1950 Betty Crocker Picture Cookbook]


Creamy Buttercream Frosting
1½ cups Butter (3 sticks), softened
6 cups Confectioner’s Sugar, sifted
½ tsp Vanilla (optional)
1-2 tbsp Heavy Cream, room temperature
Wilton French Tips #6B, #199

Beat butter for 8-10 minutes until pale and double in volume.
Gradually add the sugar 1 cup at a time beating well after each addition.
Add vanilla and cream. Beat well until icing is smooth and fluffy.
[Note: Frosting is very sweet with Confectioner's Sugar so I usually skip the vanilla.]



Buttercream Raspberry Filling
Buttercream Frosting
Raspberry Preserves (slightly warm)
Mix some untinted frosting with two spoonfuls of raspberry preserves.


Separate frosting into four bowls.
Color ½ cup of frosting Medium Pink with AmeriColor Super Red
Color ½ cup of frosting Green with AmeriColor Avocado
Color ½ cup of frosting Yellow with AmeriColor Egg Yellow
Color remaining frosting Pale Pink with a smidge of AmeriColor Super Red

Assemble the cake and frost each layer with buttercream raspberry filling.
Optional:  Crumb coat the top and sides of cake with untinted frosting.
 Chill in freezer for 5 minutes.

Frost sides and top of cake with pale pink frosting. 
Add dabs of medium pink, green and yellow frosting on sides of cake.
(Base coat is pale pink but appears white in this photo)

Using spatula or bench tool, smooth sides of cake to smear colors creating design.
Using Wilton tip #6B pipe dollops on top of cake.
Using tip Wilton #199 pipe shell design around bottom edge of cake.





MORE CAKE

PASTEL CAKE

 
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